• Preheat oven to 375 ℉ (190℃) and prepare a 6-capacity large muffin tray with non-stick baking spray or paper liners.

Crumble

• Stir together ingredients in a medium bowl using a fork and set aside.
  40 grams all purpose flour, 50 grams old fashioned oats, 50 grams granulated sugar, 57 grams unsalted butter , 1 tsp ground cinnamon, 1 tablespoon brewed coffee

Muffins

• Whisk together flour, baking powder and salt in a small bowl.
  250 grams all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon fine sea salt
• In bowl of stand mixer with paddle attachment blend together sugar, eggs, yogurt, oil, vanilla, and coffee.
  2 large eggs, 150 grams granulated sugar, 4 tablespoons brewed coffee, 240 grams plain greek yogurt, 60 grams sunflower oil, 2 teaspoons pure vanilla xxtract
• Next pour in flour mixture and thoroughly incorporate at medium-low speed.
• Toss 1 1/2 cups blueberries in 1-2 Tbsp flour for a light dusting. 
  270 grams fresh blueberries, 2 teaspoons all purpose flour
• Gently fold blueberries into batter by hand using a spatula.
• Evenly distribute the batter amongst the muffin wells.
• Top batter with a few extra fresh blueberries.
• Finally add your crumble sprinkle, using as much as you like! I use all of it!!
• Transfer pan to the middle oven rack and bake for 28-30 minutes or until toothpick inserted into the comes out clean.
• Place pan on wire rack to cool for 10 minutes. Then carefully remove muffins directly on to rack to completely cool.